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Directions

In a medium bowl, whisk together the first six ingredients and set aside.

Bring a small pot of water to a boil. Make an ice bath by filling a large bowl with ice and water and set
aside. Using a slotted spoon, carefully submerge the eggs into the boiling water, gently stirring for a few seconds. Boil for 7 minutes, then transfer to the ice bath. Once cooled, peel and slice in half.

In a large bowl or serving dish, combine the kale and arugula. Add eggs to the middle and assemble the remaining ingredients as pictured. Drizzle with creamy Dijon dressing and enjoy.